Pasta And Bean Soup With Fontina Recipe

Name: Pasta And Bean Soup With Fontina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 yellow onions, chopped; 2 tablespoons minced garlic; 4 ounces sliced pancetta, finely chopped; 1 (15 ounce) can white beans, drained; 1 cup canned diced tomato, with juices; 6 cups beef broth; 1/4 cup minced flat leaf parsley; 2 tablespoons minced oregano; salt; fresh ground pepper; 8 ounces pennette pasta; 6 slices country bread, toasted; 3 cups shredded Fontina cheese

Servings: persons

3 tablespoons olive oil
2 yellow onions, chopped
2 tablespoons minced garlic
4 ounces sliced pancetta, finely chopped
1 (15 ounce) can white beans, drained
1 cup canned diced tomato, with juices
6 cups beef broth
1/4 cup minced flat leaf parsley
2 tablespoons minced oregano
salt
fresh ground pepper
8 ounces pennette pasta
6 slices country bread, toasted
3 cups shredded Fontina cheese

1
Preheat the oven to 350 degrees.
2
In a large, heavy pot, warm the oil over low heat.
3
Add the onions and saute until very tender, 10-15 minutes.
4
Add the garlic and saute for about 2 minutes.
5
Add the pancetta and saute for about 5 minutes.
6
Add the beans, tomatoes, broth, parsley, and oregano and simmer, stirring occasionally, for about 10 minutes.
7
Meanwhile, bring a large pot of water to a boil.
8
Add 2 tsp salt and the pennette pasta and cook until almost al dente, about 9 minutes or according to the package directions.
9
Drain and add to the soup.
10
Season with salt and pepper.
11
Ladle the soup into ovenproof bowls.
12
Top each with a piece of toasted bread and sprinkle with cheese.
13
Place on a baking sheet and bake until the cheese is completely melted, about 10 minutes; serve.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 yellow onions, chopped, 2 tablespoons minced garlic, 4 ounces sliced pancetta, finely chopped, and more.

Yes, Pasta And Bean Soup With Fontina falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta And Bean Soup With Fontina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions